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Carrot Thovandal/Poriyal

Thovandal is a preparation with the addition of toor dal to the almost boiled vegetables of your choice. They generally call this as poriyal also. It is a dry preparation had with rice with sambar or rasam combination. It is a very easy preparation where mostly all south Indian’s make these kind of veggie’s almost everyday. Fresh coconut also can be added. Though I haven’t added coconut, the taste is not compromised.

I am sure many of you should be thinking why am I posting this very common and easy recipe. Even now there are girls who are recently married and who want an idea about even the basics. They might know but when they come across these recipes they get a confidence about their own cooking. Its also for men who send their wives for a month on holiday to their mom’s place and try to cook on their own during that time.

Saute till they get cooked well. The colour of the carrot will change to light orange.

Now add the toor dal that is three fourth boiled. Mix well and check the taste.

Switch off the stove and serve it with rice & sambar combo or rice & rasam.

Note : No need to steam the carrots. As we have grated it will cook in few mins.

Freshly grated coconut can be added in the end.

The toor dal should be three fourth done not fully mashed. It tastes great only when they are like that.

This thovandal is a great combo with ennai kathirikai kulambu and rice also. As the gravy is spicy this is a great combination.

Visual clicks

Take all your ingredients.Add oil and temper Fennel and urad dal.Add green chili and onion and saute few mins.Add the grated carrot.Add salt.After the carrots get cooked add the 3/4th boiled toor dal and mix.Carrot thovandal is ready to be served as a side dish for rice.

The Carrot Thovandal is ready to be served with any rice & sambar or rice & rasam combo. Try and let me know if you liked it.